Sautéed Cauliflower Greens & Kale Chiffonade

If you’ve never had Cauliflower Greens, you’ve been missing out.  They have a wonderful sweet flavor and are absolutely scrumptious!  Unless you are making large quantities of Cauliflower, chances are you won’t have too many Cauliflower Greens to use.  In this case, I’ve found they pair well with Kale.  The two together are so delicious and they’re jammed packed with nutrition. 

Sautéed Cauliflower Greens & Kale Chiffonade

This side dish is so delicious and easy to make.  Don’t skimp on the fat, the pasture butter adds a lot of flavor to the greens as well as helps with the absorption of vitamin K.

Equipment: Large Saucepan w/ Lid, Medium-Size Bowl. 

• Cauliflower greens from 2 cauliflower heads, remove inner stem
• 2 small bunches of Dino kale*, remove inner stem
• 2 tablespoons pasture butter or fat of choice (See Resources)
• ¼ teaspoon Celtic sea salt (See Resources)

1.     Wash cauliflower greens and kale, shake dry in kitchen towels or in a salad spinner.  Make sure to look for bugs.

2.    Prep greens, remove inner stem (you can leave some of the thin cauliflower stem, but make sure to remove the larger part).  To prepare the chiffonade, roll up the cauliflower greens like a you would a jelly-roll.  Slice crosswise into about ¼-inch thick slices, set aside in bowl.  Repeat the same method with the kale leaves. 

3.    Melt 2 tablespoons pasture butter in large pan over medium-high heat.

4.    Add cauliflower greens and kale to saucepan. 

5.     Stir over medium-high heat for about 5 minutes.

6.    Remove saucepan from heat.  Season with sea salt.

7.     Serve immediately or store in the refrigerator for later. 

Yield: Makes about 2 cups cooked. 

*My favorite kale is Dino/Dinosaur/Lacinato, but any kale would be fine. 

This post is part of Seasonal Sunday @ Real Sustenance.